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In a large bowl, dissolve sugar in warm water. Sprinkle yeast
over the top, and let stand for about
10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in
the whole wheat flour and 1 cup of the
all-purpose flour until dough starts to come
together. Tip dough out onto a surface floured with
the remaining all-purpose flour, and knead until all
of the flour has been absorbed, and the ball of
dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let
stand in a warm place until doubled in size, about 1
hour.
When the dough is doubled, tip the dough out onto a lightly
floured surface, and divide into 2
pieces for 2 thin crust, or leave whole to make one
thick crust. Form into a tight ball. Let rise for
abutes, until doubled.
Preheat the oven to 425 degrees
F (220 degrees C). Roll a ball of dough with a rolling pin until it
will not stretch any further. Then, drape it over both of your
fists, and gently pull the edges
outward, while rotating the crust. When the circle has reached the desired size,
place on a well
oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust
is crisp
and golden at the edges, and cheese is melted on the top.
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